Oatmeal Lace Cookies Recipe
This post may contain affiliate links. Please read my disclosure policy.
Oatmeal Lace Cookies are crisp, delicate, buttery and delicious! This lace cookies recipe is a family favorite and makes a large quantity of cookies!
Oatmeal Lace Cookies have always been one of my husband’s favorite cookies. I’ve known that but quickly forget from time to time as they aren’t a cookie I have regularly made. So, the other night I asked him, “what’s a favorite special cookie that you’d like for me to make for you?”
His immediate reply, “Lace cookies.”
His Mama has always made them, especially at Christmas. And they are amazing!
Oatmeal Lace Cookies
Which isn’t hard to believe, because let me just tell you, I have never, ever, ever tasted one thing that my mother-in-law cooked that was not absolutely out of this world scrumptious.
You know, I have truly been blessed to be surrounded by phenomenal cooks in my life with my Grandmothers, Mama, and aunts. I count myself even more blessed to be able to learn even a little bit about recipes, cooking, entertaining large crowds, and many other life lessons from my mother-in-law. What an honor to learn from all these wonderful ladies!
So, back to these oatmeal lace cookies. Lace cookies get their name because as they bake, they spread and bubble and bubble and bubble and form little holes in the cookies.
There are so many recipes for lace cookies, but my mother-in-law’s recipe actually originated from a local restaurant where special parties and luncheons were often held. They’ve since closed, but thankfully shared this recipe with her before they did so.
This oatmeal lace cookie recipe makes a LOT of cookies. I mean a whole lot of cookies, close to six dozen. That’s what makes this lace cookie recipe so perfect for Christmas cookies, luncheons, showers, parties and more! There are plenty to share and still have a few to enjoy!
Come to think of it, maybe that’s why my mother-in-law makes them each year for her huge family.
Here’s the Oatmeal Lace Cookie recipe my family loves. One warning though, they are buttery and oh so addictive.
Oatmeal Lace Cookies Recipe
Ingredients
- 1 cup (226 g) butter
- 2 1/4 cups (479 g) light brown sugar, packed
- 2 1/4 cups (200 g) rolled oats
- 3 tablespoons (23 g) all-purpose flour
- 1 teaspoon (3 g) kosher salt
- 1 large (50 g) egg, lightly beaten
- 1 teaspoon (5 g) vanilla extract
Instructions
- Preheat oven to 375º F. Line baking sheets with parchment paper or silicon baking mats. Set aside.
- Heat butter and brown sugar in a 2-quart saucepan over medium heat, stirring frequently with a wooden or silicon spoon, until butter has melted and mixture is smooth. Stir in oats, flour, salt, egg, and vanilla.
- Drop cookie batter by the teaspoon onto prepared baking sheets, leaving at least 2 inches between each cookie to allow them to spread.
- Bake for 5 -7 minutes, watching closely to prevent them from over-baking. The lace cookies should be golden brown.
- Allow to cool on the cookie sheet for 30 seconds and remove onto racks to cool completely.
- Store in an airtight container.
Notes
You can prepare the dough and store in an airtight container in the refrigerator for 3 to 5 days. When you are ready to bake, drop the dough by teaspoons onto parchment lined baking sheets 2 inches apart and follow the recipe baking instructions. Freezing Oatmeal Lace Cookie dough: Drop dough by teaspoons onto a parchment covered baking sheet. Cover and place in the freezer for 1 hour or until the dough is frozen. Remove from the freezer and place the cookie mounds into airtight containers or freezer bags. Label the bag with the date and name of the cookies. When you are ready to bake the cookies, remove the container from the freezer. Remove the number of cookies from the container that you wish to bake and place them at least 2 inches apart on a parchment lined baking sheet. You will not need to thaw the dough before baking. Bake as directed in your recipe but you will probably need to add a couple of extra minutes to the baking time. Storing baked cookies: Cool the baked cookies thoroughly. Layer cookies between pieces of parchment of waxed paper and place into an airtight container. These cookies should keep up to 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Have you made them with raisins? These look similar to cookies my Mom used to make but I think there were raisins?
I haven’t made these with raisins, Paul.
I followed this recipe as written and the cookies turned out perfect! So beautiful and crispy and sweet. I love them! Thank you!
That is great to hear, Christin! Thank you.
Want to try this, with 1/2 Almonds, 1/2 oatmeal
I used to make a French lace cookie that, if done before cookies are cooled completely, could be rolled up loosely. I tied a red ribbon around them for Christmas. Has anyone ever tried this with any of the “lace” cookies? I have moved a couple of times and now can’t find my original recipe.
Norma, I haven’t tried rolling these cookies, but other readers have said they did while they were still warm.
Theae cookies are straight 🔥
Haven’t tried this recipe YET… but am wondering if it w/b successful if I used steel cut oats…
Thank you!
I haven’t tried making these with steel cut oats, Sandra, so I’m not sure how they will turn out.
No, uncooked steel cuts oats would be too hard.
One of the best cookies I’ve ever made. The 30 second cool down is more like a minute or so. You gotta get ’em before they cool completely (and stick to the pan) and after they are somewhat set so they don’t crumble apart, but after you get that down, they are a snap to move to a flat surface/plate to cool the rest of the way. I would also food process the oats just a tiny bit as my oats were very large (not as pictured in this recipe).
Thanks, Terry. I’s so glad you love these cookies. They are always a favorite at my house. Enjoy!
Do you think I could use almond flour instead for a gluten free cookie?
Thank you Tammy
Hi Tammy,
I’m sorry but I have not tried to make these cookies with almond flour so I’m not sure how they would turn out. Maybe someone else on here has done that and can let you know if it worked.
Hi! Can I use instant oats instead of rolled?
I haven’t tried making these with instant oats, Maria. I believe the rolled oats or old fashioned give the best result in these cookies. Instant oats would not hold up as well in this cookie, in my opinion. Here is a portion of Claudia’s comment who made them with instant oats: Also because I used instant, I think my oatmeal actually cooked a bit… so instead of baking a brittle mixture with oats in it, I was baking little lumps of cooked oatmeal flavored with butter, sugar, and vanilla.
I use almond flour and they are a bit more chewy than crisp, but very tasty!
Hi Robyn! These cookies are amazing! I do have several questions though. Is it possible to lessen the amount of sugar in this recipe just cause my mom thinks it’s too sweet? Also, I’ve made this recipe a couple of times and i can’t seem to get it to spread like the ones you have on the picture. Any tips on how i can get this to be more crisp? Mine always turn out chewy and sticks to the teeth
Hi Mark,
I’m so happy you enjoy these too! I’ve not ever made these with less sugar than I have in the recipe.
I’m not sure exactly why they are not spreading like the ones I share in the pictures… make sure you are using a teaspoon to drop the batter onto parchment and leave plenty of space between each cookie. This should make a LOT of cookies.
I hope this helps. Thanks so much!
These were fun to make, thank you so much for the recipe! They tasted fantastic! I gave them out to friends and family and everyone raved about them.
Thank you!
What a sweet gesture to make these for others, Lisa! I’m so glad you had fun making them – we love these too! Thanks so much for sharing your comment! xo
I made these cookies for my grandchild who can’t have eggs or butter. I substituted applesauce for egg and Earth Balance soy free for butter — I was really nervous thAt this would work. . I did have to cook them longer around 7 minutes. They look great—do allow plenty of room on baking sheet they really spread. I also used the oats thAt have to be cooked a longer time
I also had to allow them to completely cool to remove from parchment paper
Thanks, Linda, for sharing your way of making these cookies so that your grandchild could enjoy them. We have family with egg and other food allergies so I know how difficult it can be sometimes to make recipes that they can enjoy, too.
This is something I’ll definitely will try! Was wondering if I could use cooked steel oats instead?
I’ve not made these with steel cut oats, Sarah. I don’t think the steel cut oats will give the desired outcome in this particular recipe though. Thanks!
Can I add raisins?.
I have never added raisins to mine, Lucy. These cookies are extremely thin, I’m not sure raisins would hold up in the cookie. If you try it, let me kmow how they turn out for you.
After the butter, and brown sugar has heated to a smooth consistency… Do you turn off the heat before adding the remaining ingredients? These cookies sound so delicious!